Yogurt with pear and chestnut jam

• 750 mL whole milk
• 120 g plain Yogurt (1 pot)
• 3 ripe pears
• 2 tbsp sugar
• ½ tbsp chestnut jam

Peel the pears and dice them into small pieces (2 cm). Put them in a saucepan, sprinkle with sugar and stew for 5 min over low heat until the juice is fully absorbed and becomes syrupy. Let the mixture cool down and spread it on the bottom of the pots. Cover with 1 tablespoon of chestnut jam making sure that the jam covers the pear fully.

Mix the milk and Yogurt with a fork until smooth and pour carefully into the pots.

Cook for 8 hrs in Yogurt mode.

Leave to cool and then refrigerate.